Maque Choux

Name: Maque Choux
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 8 ears of fresh corn (or 4 cups frozen corn kernels), kernels scraped, juices reserved; 4 tbsp unsalted butter; 1 yellow onion, finely diced; 1 green bell pepper, finely diced; 3 garlic cloves, minced; 1/2 cup heavy cream; 1 tsp Cajun seasoning; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 tsp granulated sugar; 3 green onions, sliced

A classic Cajun smothered corn dish made by scraping fresh corn kernels and their milky juice into a skillet with butter, onions, and peppers, then cooking until sweet, slightly caramelized, and tender. Simple, comforting, and uniquely Louisianan.

40 minEasyServes 4240 cal/serving

CajunSideStovetopVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreePork-FreeAlcohol-Free

Ingredients

8 ears of fresh corn (or 4 cups frozen corn kernels), kernels scraped, juices reserved
4 tbsp unsalted butter
1 yellow onion, finely diced
1 green bell pepper, finely diced
3 garlic cloves, minced
1/2 cup heavy cream
1 tsp Cajun seasoning
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 tsp granulated sugar
3 green onions, sliced

Instructions

1

If using fresh corn: stand each of 8 ears of fresh corn (or 4 cups frozen corn kernels) in a deep bowl and use a sharp knife to cut the kernels off the cob. Then scrape the back of the knife down the cob to extract the milky corn juice. Set aside kernels and juice together.
2

Melt 4 tbsp unsalted butter in a large, heavy skillet over medium heat. Add 1 finely diced yellow onion and 1 finely diced green bell pepper. Cook, stirring occasionally, until softened and starting to caramelize, about 8 minutes.
3

Add 3 minced garlic cloves and cook 1 minute. Stir in corn kernels with their juices. Add 1 tsp Cajun seasoning, 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp granulated sugar.
4

Cook over medium heat, stirring frequently, for 10 minutes until the corn is tender and turning golden in spots. Pour in 1/2 cup heavy cream and stir to combine.
5

Continue cooking for 3 to 5 minutes, stirring, until the cream is absorbed and the mixture is creamy but not soupy. Taste and adjust seasoning. Garnish with 3 sliced green onions and serve hot.

Questions

Can I make Maque Choux dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Maque Choux keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Maque Choux?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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